Description
Succulent Chinese pork belly delights with melt-in-mouth tenderness and rich, caramelized flavors that dance across palates. Crisp skin and tender meat create a harmonious balance you’ll crave from first irresistible bite.
Ingredients
Scale
Main Proteins:
- 1 kg (2.2 pounds) pork belly, rindless, sliced
Liquid Base:
- 1 L (4.2 cups) hot chicken stock
- 1 tablespoon rice wine
- 2 tablespoons honey
- 3 tablespoons dark soy sauce
Aromatics and Seasonings:
- 1 thumb ginger, minced
- 3 garlic cloves, chopped
- 1 tablespoon caster sugar
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 red chili, chopped
- 1 teaspoon lemongrass paste
- Salt and pepper
Garnish:
- Chopped spring onions
- Extra chili
Instructions
- Gently immerse pork belly in a fragrant liquid mixture of aromatic stock, crushed garlic, minced ginger, granulated sugar, and rich cooking wine, allowing it to softly bubble and tenderize for approximately 120 minutes.
- Carefully remove pork from liquid and meticulously pat dry using paper towels, ensuring surface moisture is completely eliminated.
- Slice the tender meat into uniform, substantial chunks that will showcase the meat’s luxurious texture.
- Whisk glaze ingredients thoroughly in a separate mixing vessel, creating a harmonious blend of flavors.
- Heat culinary oil in a robust skillet over medium-high temperature, strategically positioning pork pieces to achieve a golden, crisp exterior through even frying.
- Cascade prepared glaze over sizzling pork, allowing the liquid to caramelize and transform into a glossy, mahogany-toned coating through continuous stirring and reducing.
- Transfer gloriously glazed pork to a serving platter, garnishing with vibrant sliced red chilli and delicate, emerald-green spring onion rings to enhance visual and flavor complexity.
Notes
- Pat the pork belly completely dry to ensure a crispy exterior and prevent oil splattering during frying.
- Marinate the meat overnight in the stock mixture for deeper, more intense flavor absorption.
- Choose a fatty cut of pork belly for maximum tenderness and rich, melt-in-your-mouth texture.
- Adjust cooking time based on meat thickness to prevent overcooking or undercooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 608 kcal
- Sugar: 14 g
- Sodium: 1150 mg
- Fat: 50 g
- Saturated Fat: 17 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 85 mg